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Smoke Grilled Jerk Chicken Airline Breast
Left over smoke-grilled jerk chicken airline breast with fresh
chimichurri sauce under that (probably too much) olive oil - the last of the 4 two-liter bottles I got for $1.70. https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg Don't worry, Gary. I'm, still gonna keep the empty bottle on the counter to feature it in my pictures just to keep you ****ed off. What's an "Airline Breast"? Good! question. Its some phony term I made up just so you'd ask! (Hmm, I guess I failed that one, eh?) -sw |
Smoke Grilled Jerk Chicken Airline Breast
On Thu, 27 May 2021 23:56:15 -0500, Sqwertz >
wrote: >Left over smoke-grilled jerk chicken airline breast with fresh >chimichurri sauce under that (probably too much) olive oil - the >last of the 4 two-liter bottles I got for $1.70. > >https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg > >Don't worry, Gary. I'm, still gonna keep the empty bottle on the >counter to feature it in my pictures just to keep you ****ed off. > >What's an "Airline Breast"? Good! question. Its some phony term I >made up just so you'd ask! (Hmm, I guess I failed that one, eh?) > >-sw Ask them, theyre here. "You can stop saying that now. Thank you." -- This is a message from the other Dave Smith. |
Smoke Grilled Jerk Chicken Airline Breast
On 5/27/2021 9:56 PM, Sqwertz wrote:
> Left over smoke-grilled jerk chicken airline breast with fresh > chimichurri sauce under that (probably too much) olive oil - the > last of the 4 two-liter bottles I got for $1.70. > > https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg > > Don't worry, Gary. I'm, still gonna keep the empty bottle on the > counter to feature it in my pictures just to keep you ****ed off. > > What's an "Airline Breast"? Good! question. Its some phony term I > made up just so you'd ask! (Hmm, I guess I failed that one, eh?) > > -sw > You didn't make up that term. But I wonder what an airline breast was called before airlines came into being. |
Smoke Grilled Jerk Chicken Airline Breast
On Thu, 27 May 2021 23:56:15 -0500, Sqwertz >
wrote: >Left over smoke-grilled jerk chicken airline breast with fresh >chimichurri sauce under that (probably too much) olive oil - the >last of the 4 two-liter bottles I got for $1.70. > >https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg > >Don't worry, Gary. I'm, still gonna keep the empty bottle on the >counter to feature it in my pictures just to keep you ****ed off. > >What's an "Airline Breast"? Good! question. Its some phony term I >made up just so you'd ask! (Hmm, I guess I failed that one, eh?) Much ado about factory chicken with ammonia sores. You can't polish a turd, you know. -- This is a message from the other Dave Smith. |
Smoke Grilled Jerk Chicken Airline Breast
On 5/28/2021 12:56 AM, Sqwertz wrote:
> Left over smoke-grilled jerk chicken airline breast with fresh > chimichurri sauce under that (probably too much) olive oil - the > last of the 4 two-liter bottles I got for $1.70. > > https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg > > Don't worry, Gary. I'm, still gonna keep the empty bottle on the > counter to feature it in my pictures just to keep you ****ed off. > > What's an "Airline Breast"? Good! question. Its some phony term I > made up just so you'd ask! (Hmm, I guess I failed that one, eh?) > > -sw > Awww, he's not biting. That chicken does look good! Jill |
Smoke Grilled Jerk Chicken Airline Breast
On 5/28/2021 7:29 AM, Taxed and Spent wrote:
> On 5/27/2021 9:56 PM, Sqwertz wrote: >> Left over smoke-grilled jerk chicken airline breast with fresh >> chimichurri sauce under that (probably too much) olive oil - the >> last of the 4 two-literÂ* bottles I got for $1.70. >> >> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg >> >> Don't worry, Gary.Â* I'm, still gonna keep the empty bottle on the >> counter to feature it in my pictures just to keep you ****ed off. >> >> What's an "Airline Breast"?Â* Good! question.Â* Its some phony term I >> made up just so you'd ask! (Hmm, I guess I failed that one, eh?) >> >> -sw >> > > > You didn't make up that term. > > But I wonder what an airline breast was called before airlines came into > being. It was often called frenched breast. I've seen it in restaurants but never in a grocery store. Airline Chicken Breast Definition It is a boneless breast with the first joint of the wing still attached. .... The breast is served with the wing part sticking up, causing some people to claim that the name comes from it resembling the wing of an airplane. |
Smoke Grilled Jerk Chicken Airline Breast
On Fri, 28 May 2021 10:25:41 -0400, Ed Pawlowski wrote:
> On 5/28/2021 7:29 AM, Taxed and Spent wrote: >> On 5/27/2021 9:56 PM, Sqwertz wrote: >>> Left over smoke-grilled jerk chicken airline breast with fresh >>> chimichurri sauce under that (probably too much) olive oil - the >>> last of the 4 two-liter* bottles I got for $1.70. >>> >>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg >>> >>> Don't worry, Gary.* I'm, still gonna keep the empty bottle on the >>> counter to feature it in my pictures just to keep you ****ed off. >>> >>> What's an "Airline Breast"?* Good! question.* Its some phony term I >>> made up just so you'd ask! (Hmm, I guess I failed that one, eh?) >>> >>> -sw >>> >> >> You didn't make up that term. >> >> But I wonder what an airline breast was called before airlines came into >> being. > > It was often called frenched breast. I've seen it in restaurants but > never in a grocery store. > > Airline Chicken Breast Definition > > It is a boneless breast with the first joint of the wing still attached. > ... The breast is served with the wing part sticking up, causing some > people to claim that the name comes from it resembling the wing of an > airplane. No shit!?!? I made up a phony term and definition and its already in use? What are th chances of that, eh? I've heard it as being any portion of the wing attached to bone-in or out breast. What I'd call what I have there a chicken forequarter. Because an airliner with only [part of] one wing doesn't seem a very safe bet. -sw |
Smoke Grilled Jerk Chicken Airline Breast
On Fri, 28 May 2021 21:32:28 +1000, Dave Smith
> wrote: >On Thu, 27 May 2021 23:56:15 -0500, Sqwertz > >wrote: > >>Left over smoke-grilled jerk chicken airline breast with fresh >>chimichurri sauce under that (probably too much) olive oil - the >>last of the 4 two-liter bottles I got for $1.70. >> >>https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg >> >>Don't worry, Gary. I'm, still gonna keep the empty bottle on the >>counter to feature it in my pictures just to keep you ****ed off. >> >>What's an "Airline Breast"? Good! question. Its some phony term I >>made up just so you'd ask! (Hmm, I guess I failed that one, eh?) > >Much ado about factory chicken with ammonia sores. You can't polish a >turd, you know. Ask them, theyre here. "You can stop saying that now. Thank you." -- This is a message from the other Dave Smith. |
Smoke Grilled Jerk Chicken Airline Breast
On Fri, 28 May 2021 09:44:39 -0500, Sqwertz >
wrote: >On Fri, 28 May 2021 10:25:41 -0400, Ed Pawlowski wrote: > >> On 5/28/2021 7:29 AM, Taxed and Spent wrote: >>> On 5/27/2021 9:56 PM, Sqwertz wrote: >>>> Left over smoke-grilled jerk chicken airline breast with fresh >>>> chimichurri sauce under that (probably too much) olive oil - the >>>> last of the 4 two-liter* bottles I got for $1.70. >>>> >>>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg >>>> >>>> Don't worry, Gary.* I'm, still gonna keep the empty bottle on the >>>> counter to feature it in my pictures just to keep you ****ed off. >>>> >>>> What's an "Airline Breast"?* Good! question.* Its some phony term I >>>> made up just so you'd ask! (Hmm, I guess I failed that one, eh?) >>>> >>>> -sw >>>> >>> >>> You didn't make up that term. >>> >>> But I wonder what an airline breast was called before airlines came into >>> being. >> >> It was often called frenched breast. I've seen it in restaurants but >> never in a grocery store. >> >> Airline Chicken Breast Definition >> >> It is a boneless breast with the first joint of the wing still attached. >> ... The breast is served with the wing part sticking up, causing some >> people to claim that the name comes from it resembling the wing of an >> airplane. > >No shit!?!? I made up a phony term and definition and its already in >use? What are th chances of that, eh? > >I've heard it as being any portion of the wing attached to bone-in >or out breast. What I'd call what I have there a chicken >forequarter. Because an airliner with only [part of] one wing >doesn't seem a very safe bet. > >-sw Ask them, theyre here. "You can stop saying that now. Thank you." -- This is a message from the other Dave Smith. |
Smoke Grilled Jerk Chicken Airline Breast
On Fri, 28 May 2021 10:25:41 -0400, Ed Pawlowski > wrote:
>On 5/28/2021 7:29 AM, Taxed and Spent wrote: >> On 5/27/2021 9:56 PM, Sqwertz wrote: >>> Left over smoke-grilled jerk chicken airline breast with fresh >>> chimichurri sauce under that (probably too much) olive oil - the >>> last of the 4 two-liter* bottles I got for $1.70. >>> >>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg >>> >>> Don't worry, Gary.* I'm, still gonna keep the empty bottle on the >>> counter to feature it in my pictures just to keep you ****ed off. >>> >>> What's an "Airline Breast"?* Good! question.* Its some phony term I >>> made up just so you'd ask! (Hmm, I guess I failed that one, eh?) >>> >>> -sw >>> >> >> >> You didn't make up that term. >> >> But I wonder what an airline breast was called before airlines came into >> being. > >It was often called frenched breast. I've seen it in restaurants but >never in a grocery store. > >Airline Chicken Breast Definition > >It is a boneless breast with the first joint of the wing still attached. >... The breast is served with the wing part sticking up, causing some >people to claim that the name comes from it resembling the wing of an >airplane. Ask them, theyre here. "You can stop saying that now. Thank you." -- This is a message from the other Dave Smith. |
Smoke Grilled Jerk Chicken Airline Breast
On Fri, 28 May 2021 09:02:34 -0400, jmcquown >
wrote: >On 5/28/2021 12:56 AM, Sqwertz wrote: >> Left over smoke-grilled jerk chicken airline breast with fresh >> chimichurri sauce under that (probably too much) olive oil - the >> last of the 4 two-liter bottles I got for $1.70. >> >> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg >> >> Don't worry, Gary. I'm, still gonna keep the empty bottle on the >> counter to feature it in my pictures just to keep you ****ed off. >> >> What's an "Airline Breast"? Good! question. Its some phony term I >> made up just so you'd ask! (Hmm, I guess I failed that one, eh?) >> >> -sw >> >Awww, he's not biting. That chicken does look good! > >Jill Ask them, theyre here. "You can stop saying that now. Thank you." -- This is a message from the other Dave Smith. |
Smoke Grilled Jerk Chicken Airline Breast
On Fri, 28 May 2021 04:29:21 -0700, Taxed and Spent
> wrote: >On 5/27/2021 9:56 PM, Sqwertz wrote: >> Left over smoke-grilled jerk chicken airline breast with fresh >> chimichurri sauce under that (probably too much) olive oil - the >> last of the 4 two-liter bottles I got for $1.70. >> >> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg >> >> Don't worry, Gary. I'm, still gonna keep the empty bottle on the >> counter to feature it in my pictures just to keep you ****ed off. >> >> What's an "Airline Breast"? Good! question. Its some phony term I >> made up just so you'd ask! (Hmm, I guess I failed that one, eh?) >> >> -sw >> > > >You didn't make up that term. > >But I wonder what an airline breast was called before airlines came into >being. Ask them, theyre here. "You can stop saying that now. Thank you." -- This is a message from the other Dave Smith. |
Smoke Grilled Jerk Chicken Airline Breast
On 5/28/2021 5:29 AM, Taxed and Spent wrote:
> On 5/27/2021 9:56 PM, Sqwertz wrote: >> Left over smoke-grilled jerk chicken airline breast with fresh >> chimichurri sauce under that (probably too much) olive oil - the >> last of the 4 two-literÂ* bottles I got for $1.70. >> >> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg >> >> Don't worry, Gary.Â* I'm, still gonna keep the empty bottle on the >> counter to feature it in my pictures just to keep you ****ed off. >> >> What's an "Airline Breast"?Â* Good! question.Â* Its some phony term I >> made up just so you'd ask! (Hmm, I guess I failed that one, eh?) >> >> -sw >> > > > You didn't make up that term. > > But I wonder what an airline breast was called before airlines came into > being. Statler breast - after the hotel. |
Smoke Grilled Jerk Chicken Airline Breast
On Fri, 28 May 2021 10:32:25 -0600, wolfy's new skateboard
> wrote: >On 5/28/2021 5:29 AM, Taxed and Spent wrote: >> On 5/27/2021 9:56 PM, Sqwertz wrote: >>> Left over smoke-grilled jerk chicken airline breast with fresh >>> chimichurri sauce under that (probably too much) olive oil - the >>> last of the 4 two-liter* bottles I got for $1.70. >>> >>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg >>> >>> Don't worry, Gary.* I'm, still gonna keep the empty bottle on the >>> counter to feature it in my pictures just to keep you ****ed off. >>> >>> What's an "Airline Breast"?* Good! question.* Its some phony term I >>> made up just so you'd ask! (Hmm, I guess I failed that one, eh?) >>> >>> -sw >>> >> >> >> You didn't make up that term. >> >> But I wonder what an airline breast was called before airlines came into >> being. > >Statler breast - after the hotel. Ask them, theyre here. "You can stop saying that now. Thank you." -- This is a message from the other Dave Smith. |
Smoke Grilled Jerk Chicken Airline Breast
On 5/28/2021 9:02 AM, jmcquown wrote:
> On 5/28/2021 12:56 AM, Sqwertz wrote: >> Left over smoke-grilled jerk chicken airline breast with fresh >> chimichurri sauce under that (probably too much) olive oil - the >> last of the 4 two-liter bottles I got for $1.70. >> >> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg >> >> Don't worry, Gary. I'm, still gonna keep the empty bottle on the >> counter to feature it in my pictures just to keep you ****ed off. >> >> What's an "Airline Breast"? Good! question. Its some phony term I >> made up just so you'd ask! (Hmm, I guess I failed that one, eh?) >> >> -sw >> > Awww, he's not biting. That chicken does look good! > > Jill Took too long for his photo shoot. It's a cold dinner. Even the butter isn't melting on his deluxe mixed vegetables. |
Smoke Grilled Jerk Chicken Airline Breast
On 5/28/2021 12:56 AM, Sqwertz wrote:
> Left over smoke-grilled jerk chicken airline breast with fresh > chimichurri sauce under that (probably too much) olive oil - the > last of the 4 two-liter bottles I got for $1.70. > > https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg > > Don't worry, Gary. I'm, still gonna keep the empty bottle on the > counter to feature it in my pictures just to keep you ****ed off. Give it up, Steve. The fact that you bought those 2-liter bottles for $1.70 each should have been a clue that it was a worthless batch of EVOO and it really was. I've given up on my one bottle acquiring a stronger taste so I've been slowly using it up. Still have over 1/3 left. When that's gone, I'll buy a decent bottle of EVOO that actually has some good flavor. |
Smoke Grilled Jerk Chicken Airline Breast
On Sat, 29 May 2021 07:37:26 -0400, Gary wrote:
> On 5/28/2021 9:02 AM, jmcquown wrote: >> On 5/28/2021 12:56 AM, Sqwertz wrote: > >>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the >>> counter to feature it in my pictures just to keep you ****ed off. >> >> Awww, he's not biting. That chicken does look good! >> >> Jill > > Took too long for his photo shoot. > It's a cold dinner. Even the butter isn't melting on his deluxe mixed > vegetables. Actually, I gotta agree with Gary on part of that. First of all, though, I don't cook my dinner and leave it sit out for hours while I take multiple pictures of it. My policy is "no more than 20 seconds in a photo shoot including plating". And that averages about 6.5 seconds in reality. That said, when I uploaded the photo (after I ate it) I DID think to myself that the chicken DOES look kinda cold. But it's not - It's at least 110F internally - re-warmed in 1,300W microwave at 25% power for 8 minutes. As the admin of the largest Animal Flesh Cooking forum on Earth, I have to have a keen eye for things like that. So consider that a +2 from a professional who agrees with you on the photographic evidence. As for the vegetables, they were piping hot 14 seconds previous to the photo, and only 7 seconds after applying the butter (and it may not have even been butter, but a "spread" instead <gasp>). So you really blew that one and score a -3 for that crack. You should have quit while you were ahead. You're like Pussy Katz and blab too much - You're both right about 2% of the time. Remember The Rule: Quality not Quantity. Try and work on that while &*I* work on my condescension skills (I promise I'll get better at this!) -sw |
Smoke Grilled Jerk Chicken Airline Breast
On Sat, 29 May 2021 07:40:10 -0400, Gary wrote:
> On 5/28/2021 12:56 AM, Sqwertz wrote: >> Left over smoke-grilled jerk chicken airline breast with fresh >> chimichurri sauce under that (probably too much) olive oil - the >> last of the 4 two-liter bottles I got for $1.70. >> >> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg >> >> Don't worry, Gary. I'm, still gonna keep the empty bottle on the >> counter to feature it in my pictures just to keep you ****ed off. > > Give it up, Steve. The fact that you bought those 2-liter bottles for > $1.70 each should have been a clue that it was a worthless batch of EVOO > and it really was. > > I've given up on my one bottle acquiring a stronger taste so I've been > slowly using it up. What gave you the impression it would "ripen" like that? That shit was dead three years ago. It doesn't get better like a cellared wine. > I still have over 1/3 left. When that's gone, I'll buy > a decent bottle of EVOO that actually has some good flavor. Trust me Gary, you will not find an acceptable EVOO. But you will probably post something to the contrary in about 2 months. But you already know now that you'll be lying - you've hated all of it for 60 years, what's gonna be different? -sw |
Smoke Grilled Jerk Chicken Airline Breast
On Saturday, May 29, 2021 at 8:59:00 AM UTC-4, Sqwertz wrote:
> On Sat, 29 May 2021 07:40:10 -0400, Gary wrote: > > > On 5/28/2021 12:56 AM, Sqwertz wrote: > >> Left over smoke-grilled jerk chicken airline breast with fresh > >> chimichurri sauce under that (probably too much) olive oil - the > >> last of the 4 two-liter bottles I got for $1.70. > >> > >> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg > >> > >> Don't worry, Gary. I'm, still gonna keep the empty bottle on the > >> counter to feature it in my pictures just to keep you ****ed off. > > > > Give it up, Steve. The fact that you bought those 2-liter bottles for > > $1.70 each should have been a clue that it was a worthless batch of EVOO > > and it really was. > > > > I've given up on my one bottle acquiring a stronger taste so I've been > > slowly using it up. > What gave you the impression it would "ripen" like that? That shit > was dead three years ago. It doesn't get better like a cellared > wine. I think he was hoping it would go rancid. Cindy Hamilton |
Smoke Grilled Jerk Chicken Airline Breast
On Sat, 29 May 2021 07:50:19 -0500, Sqwertz >
wrote: >On Sat, 29 May 2021 07:37:26 -0400, Gary wrote: > >> On 5/28/2021 9:02 AM, jmcquown wrote: >>> On 5/28/2021 12:56 AM, Sqwertz wrote: >> >>>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the >>>> counter to feature it in my pictures just to keep you ****ed off. >>> >>> Awww, he's not biting. That chicken does look good! >>> >>> Jill >> >> Took too long for his photo shoot. >> It's a cold dinner. Even the butter isn't melting on his deluxe mixed >> vegetables. > >Actually, I gotta agree with Gary on part of that. First of all, >though, I don't cook my dinner and leave it sit out for hours while >I take multiple pictures of it. My policy is "no more than 20 >seconds in a photo shoot including plating". And that averages >about 6.5 seconds in reality. > >That said, when I uploaded the photo (after I ate it) I DID think to >myself that the chicken DOES look kinda cold. But it's not - It's >at least 110F internally - re-warmed in 1,300W microwave at 25% >power for 8 minutes. As the admin of the largest Animal Flesh >Cooking forum on Earth, I have to have a keen eye for things like >that. So consider that a +2 from a professional who agrees with you >on the photographic evidence. > >As for the vegetables, they were piping hot 14 seconds previous to >the photo, and only 7 seconds after applying the butter (and it may >not have even been butter, but a "spread" instead <gasp>). So you >really blew that one and score a -3 for that crack. > >You should have quit while you were ahead. You're like Pussy Katz >and blab too much - You're both right about 2% of the time. Remember >The Rule: Quality not Quantity. Try and work on that while &*I* work >on my condescension skills (I promise I'll get better at this!) > >-sw Ask them, theyre here. "You can stop saying that now. Thank you." -- The other Dave Smith |
Smoke Grilled Jerk Chicken Airline Breast
On Sat, 29 May 2021 06:02:42 -0700 (PDT), Cindy Hamilton
> wrote: >On Saturday, May 29, 2021 at 8:59:00 AM UTC-4, Sqwertz wrote: >> On Sat, 29 May 2021 07:40:10 -0400, Gary wrote: >> >> > On 5/28/2021 12:56 AM, Sqwertz wrote: >> >> Left over smoke-grilled jerk chicken airline breast with fresh >> >> chimichurri sauce under that (probably too much) olive oil - the >> >> last of the 4 two-liter bottles I got for $1.70. >> >> >> >> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg >> >> >> >> Don't worry, Gary. I'm, still gonna keep the empty bottle on the >> >> counter to feature it in my pictures just to keep you ****ed off. >> > >> > Give it up, Steve. The fact that you bought those 2-liter bottles for >> > $1.70 each should have been a clue that it was a worthless batch of EVOO >> > and it really was. >> > >> > I've given up on my one bottle acquiring a stronger taste so I've been >> > slowly using it up. >> What gave you the impression it would "ripen" like that? That shit >> was dead three years ago. It doesn't get better like a cellared >> wine. > >I think he was hoping it would go rancid. > >Cindy Hamilton Ask them, theyre here. "You can stop saying that now. Thank you." -- The other Dave Smith |
Smoke Grilled Jerk Chicken Airline Breast
On Sat, 29 May 2021 07:58:54 -0500, Sqwertz >
wrote: >On Sat, 29 May 2021 07:40:10 -0400, Gary wrote: > >> On 5/28/2021 12:56 AM, Sqwertz wrote: >>> Left over smoke-grilled jerk chicken airline breast with fresh >>> chimichurri sauce under that (probably too much) olive oil - the >>> last of the 4 two-liter bottles I got for $1.70. >>> >>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg >>> >>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the >>> counter to feature it in my pictures just to keep you ****ed off. >> >> Give it up, Steve. The fact that you bought those 2-liter bottles for >> $1.70 each should have been a clue that it was a worthless batch of EVOO >> and it really was. >> >> I've given up on my one bottle acquiring a stronger taste so I've been >> slowly using it up. > >What gave you the impression it would "ripen" like that? That shit >was dead three years ago. It doesn't get better like a cellared >wine. > >> I still have over 1/3 left. When that's gone, I'll buy >> a decent bottle of EVOO that actually has some good flavor. > >Trust me Gary, you will not find an acceptable EVOO. But you will >probably post something to the contrary in about 2 months. But you >already know now that you'll be lying - you've hated all of it for >60 years, what's gonna be different? > >-sw Ask them, theyre here. "You can stop saying that now. Thank you." -- The other Dave Smith |
Smoke Grilled Jerk Chicken Airline Breast
On Sat, 29 May 2021 07:58:54 -0500, Sqwertz >
wrote: >On Sat, 29 May 2021 07:40:10 -0400, Gary wrote: > >> On 5/28/2021 12:56 AM, Sqwertz wrote: >>> Left over smoke-grilled jerk chicken airline breast with fresh >>> chimichurri sauce under that (probably too much) olive oil - the >>> last of the 4 two-liter bottles I got for $1.70. >>> >>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg >>> >>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the >>> counter to feature it in my pictures just to keep you ****ed off. >> >> Give it up, Steve. The fact that you bought those 2-liter bottles for >> $1.70 each should have been a clue that it was a worthless batch of EVOO >> and it really was. >> >> I've given up on my one bottle acquiring a stronger taste so I've been >> slowly using it up. > >What gave you the impression it would "ripen" like that? That shit >was dead three years ago. It doesn't get better like a cellared >wine. > >> I still have over 1/3 left. When that's gone, I'll buy >> a decent bottle of EVOO that actually has some good flavor. > >Trust me Gary, you will not find an acceptable EVOO. But you will >probably post something to the contrary in about 2 months. But you >already know now that you'll be lying - you've hated all of it for >60 years, what's gonna be different? > >-sw Ask them, theyre here. "You can stop saying that now. Thank you." -- The other Dave Smith |
Smoke Grilled Jerk Chicken Airline Breast
On Sat, 29 May 2021 07:37:26 -0400, Gary > wrote:
>On 5/28/2021 9:02 AM, jmcquown wrote: >> On 5/28/2021 12:56 AM, Sqwertz wrote: >>> Left over smoke-grilled jerk chicken airline breast with fresh >>> chimichurri sauce under that (probably too much) olive oil - the >>> last of the 4 two-liter bottles I got for $1.70. >>> >>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg >>> >>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the >>> counter to feature it in my pictures just to keep you ****ed off. >>> >>> What's an "Airline Breast"? Good! question. Its some phony term I >>> made up just so you'd ask! (Hmm, I guess I failed that one, eh?) >>> >>> -sw >>> >> Awww, he's not biting. That chicken does look good! >> >> Jill > >Took too long for his photo shoot. >It's a cold dinner. Even the butter isn't melting on his deluxe mixed >vegetables. > Ask them, theyre here. "You can stop saying that now. Thank you." -- The other Dave Smith |
Smoke Grilled Jerk Chicken Airline Breast
On Sat, 29 May 2021 07:40:10 -0400, Gary > wrote:
>On 5/28/2021 12:56 AM, Sqwertz wrote: >> Left over smoke-grilled jerk chicken airline breast with fresh >> chimichurri sauce under that (probably too much) olive oil - the >> last of the 4 two-liter bottles I got for $1.70. >> >> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg >> >> Don't worry, Gary. I'm, still gonna keep the empty bottle on the >> counter to feature it in my pictures just to keep you ****ed off. > >Give it up, Steve. The fact that you bought those 2-liter bottles for >$1.70 each should have been a clue that it was a worthless batch of EVOO >and it really was. > >I've given up on my one bottle acquiring a stronger taste so I've been >slowly using it up. Still have over 1/3 left. When that's gone, I'll buy >a decent bottle of EVOO that actually has some good flavor. > > > > > Ask them, theyre here. "You can stop saying that now. Thank you." -- The other Dave Smith |
Smoke Grilled Jerk Chicken Airline Breast
On Sat, 29 May 2021 06:02:42 -0700 (PDT), Cindy Hamilton wrote:
> On Saturday, May 29, 2021 at 8:59:00 AM UTC-4, Sqwertz wrote: >> On Sat, 29 May 2021 07:40:10 -0400, Gary wrote: >> >>> On 5/28/2021 12:56 AM, Sqwertz wrote: >>>> Left over smoke-grilled jerk chicken airline breast with fresh >>>> chimichurri sauce under that (probably too much) olive oil - the >>>> last of the 4 two-liter bottles I got for $1.70. >>>> >>>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg >>>> >>>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the >>>> counter to feature it in my pictures just to keep you ****ed off. >>> >>> Give it up, Steve. The fact that you bought those 2-liter bottles for >>> $1.70 each should have been a clue that it was a worthless batch of EVOO >>> and it really was. >>> >>> I've given up on my one bottle acquiring a stronger taste so I've been >>> slowly using it up. >> What gave you the impression it would "ripen" like that? That shit >> was dead three years ago. It doesn't get better like a cellared >> wine. > > I think he was hoping it would go rancid. Well, it is going rancid and he's been milking that same bottle for gripes here for almost 3 years now. I bought what .... https://i.postimg.cc/x1kLcrFx/Extra-...-Olive-Oil.jpg 4 liters (one not pictured), and according the date on that chucl eye steak, I did a gallon of it in less than a year while he hasn't even finished a pint of it in 3 years I think that boy's touched in the head. God bless him! -sw |
Smoke Grilled Jerk Chicken Airline Breast
On Sat, 29 May 2021 08:47:07 -0500, Sqwertz >
wrote: >On Sat, 29 May 2021 06:02:42 -0700 (PDT), Cindy Hamilton wrote: > >> On Saturday, May 29, 2021 at 8:59:00 AM UTC-4, Sqwertz wrote: >>> On Sat, 29 May 2021 07:40:10 -0400, Gary wrote: >>> >>>> On 5/28/2021 12:56 AM, Sqwertz wrote: >>>>> Left over smoke-grilled jerk chicken airline breast with fresh >>>>> chimichurri sauce under that (probably too much) olive oil - the >>>>> last of the 4 two-liter bottles I got for $1.70. >>>>> >>>>> https://i.postimg.cc/tT623ZDw/Jerk-Chicken-Meaol.jpg >>>>> >>>>> Don't worry, Gary. I'm, still gonna keep the empty bottle on the >>>>> counter to feature it in my pictures just to keep you ****ed off. >>>> >>>> Give it up, Steve. The fact that you bought those 2-liter bottles for >>>> $1.70 each should have been a clue that it was a worthless batch of EVOO >>>> and it really was. >>>> >>>> I've given up on my one bottle acquiring a stronger taste so I've been >>>> slowly using it up. >>> What gave you the impression it would "ripen" like that? That shit >>> was dead three years ago. It doesn't get better like a cellared >>> wine. >> >> I think he was hoping it would go rancid. > >Well, it is going rancid and he's been milking that same bottle for >gripes here for almost 3 years now. > >I bought what .... > >https://i.postimg.cc/x1kLcrFx/Extra-...-Olive-Oil.jpg > >4 liters (one not pictured), and according the date on that chucl >eye steak, I did a gallon of it in less than a year while he hasn't >even finished a pint of it in 3 years > >I think that boy's touched in the head. God bless him! > >-sw Ask them, theyre here. "You can stop saying that now. Thank you." -- The other Dave Smith |
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